This isn’t just brunch — it’s brunch with backbone. We take the humble crumpet and upgrade it from tea-time snack to burger royalty, stacking up juicy sausage patties, gooey cheese, smoky bacon, and a fried egg that drips like it’s been paid to. The crumpet holds it all together like a spongey, golden throne — soaking up the runny yolk, the butter, and the smug satisfaction of skipping the café queue.
Whilst the barbecue is heating prepare the patties. Finely chop the streaky bacon and mix in with the pork mince. Season with salt and pepper. Divide into 4 equal size balls and shape into large burgers, big enough for the giant crumpets (remember they will shrink once cooked and the fat has rendered).
Place the patties over direct heat and grill until browned on each side and the internal temperature hits 72°c adding a slice of cheese at the final minute allowing it to melt.